Low FODMAP slow cooker chicken chili

A low FODMAP slow cooker chicken chili soup. With canned tomatoes, green bell pepper, corn, and black beans. Gluten-free and low in lactose.

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Step 1

Place the chicken breasts, tomato, stock, cumin, chili powder, paprika powder, and salt in the slow cooker. Stir together. Cook on high setting for 3 to 4 hours.

Step 2

Preheat the oven to 180 degrees Celsius (350 F) and line a baking tray with baking paper.

Step 3

Dice the capsicum and drain the corn. Place on baking tray and sprinkle with a little oil.

Step 4

Bake the vegetables in the oven for 15 minutes.

Step 5

Drain the black beans.

Step 6

After 4h in the slow cooker, pull the chicken fillets apart with two forks. Stir in vegetables and beans.

Step 7

Let the chili simmer for another 15 minutes in the slow cooker.

Step 8

Taste the chili and season with salt and pepper.

Step 9

The chili soup will be quite thick, that’s how it’s supposed to be. If you prefer a thinner soup, you can thin it out a bit with water. Then taste it carefully to see if the soup needs some more seasoning.

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